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Delicious Tuscan Artichoke, Sausage Lasagna


Yield – Serves 6
Active Time – 45 Minutes; Total Time – 1.5 Hours
  • 1 (14-ounce) can quartered Artichoke hearts, well drained
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 1/2 cups milk, warmed
  • Dash nutmeg
  • Salt and pepper to taste
  • 3 cup shredded Italian Piave or Parmesan Cheese
  • 2 cup shredded Mozzarella Cheese
  • 1 16 oz Roll Italian Sausage -(Bob Evans)
  • 1 box oven ready lasagna Noodles
1.      Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
2.      Soak dry lasagna noodles in hot water + 1 tbs olive oil  before layering filling for lasagna.
3.      Crumble sausage in non-stick sauté pan and cook until browned (5-6 mins). Add minced garlic to pan and sauté for 2-3 mins being careful to not burn garlic. Set aside to cool.
4.      Open can (jars) of artichoke hearts and drain liquid. Separate artichoke hearts into flat spreadable pieces.  
5.      Béchamel - Melt butter in a 2 qt pan over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in heated milk, salt, and nutmeg. Increase heat to medium high and bring to a boil. Add 1 cup Piave (Parmesan) cheese and stir until melted. Remove from heat and cool to room temperature.
6.      Spread 1 cup béchamel sauce and 1/3 sausage in the bottom of prepared dish. Top with noodles.
7.      On top of noodles, add 1/2 artichoke hearts and 1/2 cooled sausage for this layer. Then add 1/2 cups each of Piave and mozzarella cheese. Finally, spread 1 cup of béchamel sauce over layered items.
8.       Repeat step above again by adding another layer of noodles, top with 1/3 sausage and 1/2 cups each of Piave and mozzarella cheese, final 1/2 artichoke hearts. Spread 1 cup béchamel sauce over layer.
9.      Finally, add another noodle layer, topped with remaining sauce, Piave and mozzarella cheese.
10.  Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes at 400 degrees F until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.

22 Comments to Delicious Tuscan Artichoke, Sausage Lasagna :

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Sally Fredrickson on Monday, November 14, 2016 10:14 AM
Love your site Brit, can't wait to try this lasagna..
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This dish was really tasty I have just tried yesterday and it went out so well. The aroma and the flavor were really good. The ingredients mixed was just perfect to make it so delicious and tasty. Thanks for the lovely recipe looking forward to more.
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It's a cool recipe. Lasagna is so delicious! I love it.
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